Eggs à la Valencienne

Ingredients

• half a pint of hot, boiled rice
• half a pint of hot tomato sauce (No. 205)
• two good-sized mushrooms, cut julienne-shaped
• one truffle cut the same
• two tablespoonfuls of grated Parmesan cheese
• half a pinch of salt
• half a pinch of pepper
• the third of a pinch of grated nutmeg
• half an ounce of good butter
• twelve fresh eggs

Method

1. 1

   Combine rice, tomato sauce, mushrooms, truffle, and cheese in a pan, season, and cook for five minutes.

2. 2

   In another pan, melt butter, crack in eggs, season, and cook for two minutes.

3. 3

   Serve with garnishing.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 155. The excerpt below is the record exactly as published.

EggS a la Valencienne.— Put into a saucepan half a pint of hot, boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized mushrooms, cut julienne-shaped, one truffle cut the same, and two table- spoonfuls of grated Parmesan cheese; season with half a pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg, and let cook on the hot stove for five minutes, stirring it lightly with the spat- ula. Leave the pan on the corner of the stove to keep warm, while put- ting half an ounce of good butter on a silver dish, and when placed on the hot stove, crack in twelve fresh eggs

Cook this with the app: pantry check, scaling, and the assistant.